This golden holiday spiral is everything — creamy, tart, crunchy, and crisp!
It’s like your favorite cheese board… rolled into something shareable and stunning. Perfect for Christmas parties or cozy winter gatherings.
Ingredients
Filling:
200 g brie cheese, rind removed and torn into pieces
½ cup fresh cranberry compote or whole berry cranberry sauce
⅓ cup shelled pistachios, chopped
Pastry:
6 sheets filo dough
3 tbsp melted butter or olive oil (for brushing)
Rosemary Honey Drizzle:
3 tbsp honey
1 sprig fresh rosemary
Instructions
Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
Prepare the honey drizzle:
In a small saucepan, gently heat the honey with the rosemary sprig for 2–3 minutes over low heat. Remove from heat and let the flavors infuse while you prepare the pastry.
Layer the filo pastry:
Lay one sheet of filo on a clean surface and lightly brush with melted butter or olive oil.
Place another sheet on top and repeat until all six sheets are stacked and brushed.
Add the filling:
Spoon cranberry compote along one long edge of the filo stack, leaving a 2 cm border.
Scatter pieces of brie and chopped pistachios evenly over the cranberries.
Roll it up:
Carefully roll the filo from the long edge into a log, enclosing the filling.
Coil the roll into a spiral shape (like a snail shell) and place it onto the prepared tray.
Brush the top with more melted butter or oil.
Bake:
Bake for 25–30 minutes, or until golden brown and crisp.
Finish and serve:
Drizzle the warm spiral with the rosemary-infused honey.
Let it cool slightly, then slice and serve warm or at room temperature.
Tips
You can swap pistachios for pecans or walnuts.
For a savory twist, add a pinch of sea salt and black pepper to the filling.